Chocolate is made from the seeds of a tropical tree called the cacao. These trees grow
in a warm & moist climates. Most of the world's cacao beans come from West Africa!
Brazil and the Ivory Coast are leaders in the cocoa bean belt, accounting for nearly half
of the world's cocoa.

This scrumptious, traditional, meringue-based flourless cake can be made with any
berry or pitted cherries. If you are amenable to a few more calories, unmold the tortes
and serve them in a pool of lightly whipped cream.

Spray 4 (4-ounce) ramekins with nonstick spray. Using 2
teaspoons of the sugar, lightly dust the interior of the ramekins.
Preheat the oven to 350°F.
Place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until
foamy. Gradually add the remaining 3 tablespoons sugar and beat on high speed until the
whites are stiff and shiny. Fold in the pastry cream.

Transfer to a pastry bag fitted with a star tip. Pipe the mixture into the prepared
ramekins, piping in a spiral motion to fill the ramekins halfway. Divide the raspberries
over the meringue. Pipe 2 additional circles of meringue over the berries.
Place the ramekins on a baking sheet. Bake for 5 to 7 minutes, or until the meringue is
just set. Serve warm.

Chef's note: To make chocolate pastry cream, see the recipe for Vanilla Pastry Cream and make the adjustments suggested.